A Vegan Thanksgiving, Part Two: “Bacon-Cheddar” Zucchini Boats

With every passing day, I can hardly believe how close we are to the holiday season. It’s coming so quickly! I’m going to try my best to savor it while it’s here though, because it has a tendency to end just as fast as it starts.

And while the nostalgic feeling is still there, going vegan has really changed my traditions. The old me couldn’t wait to get her hands on a turkey leg on Thanksgiving. But now, I’ll happily eat my stuffed zucchini and tofurky and prepare a deliciously veganized meal, while the rest of my family does the old-school thing.

I don’t miss the old-school. Not one mite.

I mean, seriously. Who cares about all the not vegan food when you could eat stuff like this? Veggie-loaded, vegan-cheesy, tempeh bacon deliciousness.

And it. Is. Fabulous.

I hope you like it as much as I do! 🙂

“Bacon-Cheddar” Zucchini Boats

Serves Four

Ingredients:

2 medium zucchini

2 tablespoons olive oil

3 cloves garlic, chopped

1 medium russet potato, chopped

2 medium bell peppers, chopped (I used one green and one orange, but I’m sure it wouldn’t make a difference either way. Use what you have.)

1 medium yellow onion, chopped

1 ½ cups cooked brown rice

1 cup vegan cheddar shreds

4 slices tempeh bacon (I used Lightlife brand)

Preheat oven to 375 F. Slice zucchini in half lengthwise, scooping out the flesh with a spoon or melon baller (leave about ½-1/4 inch of flesh on each side). Save 1 heaping cup of flesh, discarding or composting the rest. Chop the 1 cup of zucchini flesh and set aside with the other veggies. Place hollowed zucchini halves in a sprayed rimmed baking dish and set aside (make sure the baking dish is deep, like a casserole dish).

Heat a large sauté pan over medium heat with the 2 tbsp olive oil. Add the saved zucchini flesh, garlic, potato, peppers and onion. Cook vegetables on medium heat for 15-20 minutes, until onions are translucent and veggies are soft. Add rice and cook another 5 minutes, stirring occasionally.

Next, scoop rice and veggie mixture into the hollowed-out zucchini halves (it may seem like a lot of filling at first, but pile it high and you’ll be fine). Bake zucchini boats for 30 minutes, until zucchini is soft.

While the zucchini boats are baking, cook the tempeh bacon on the stove according to package directions. Once cooked, allow the tempeh bacon to cool, then chop it.

Sprinkle zucchini boats evenly with vegan cheese and tempeh bacon, then bake again for 5-10 minutes, until cheese is melted.

Serve!

Boy, one week closer! Here’s another roundup of some great vegan main dishes: